Coconut Cake?

Question

Does anyone have a recipe for a layer cake with coconut in the cake in addition to the frosting?

Answer 1

Super simple - Duncan Hines Coconut cake mix, plus one package of Jello Coconut Cream Instant Pudding, plus 1/2 cup shreaded coconut. Substitute milk for the water in the instructions. Prepare as otherwise directed.

For the long way around the barn:
I cup butter - softened
2 cups sugar
3 cups sifted cake flour
3 teaspoons Baking Powder
1/2 teaspoon salt
4 eggs beaten
1 cup milk
1 teaspoon vanilla
1 teaspoon coconut extract
1/2 - 3/4ths cup shreaded coconut
(you can still add the Jello Pudding for extra moistness.)

Bake at 350*F for roughly 30 - 45 minutes depending on your altitude.

Enjoy

Answer 2

This is the best!!!!

Bake a yellow cake mix as directed. When it is done, while still warm, poke holes with a straw all over the cake. Pour a whole can of sweetened condensed milk, then pour a can of Coconut milk on top,(coco lopez). Then you let it cool completely. Spread a container of Cool whip over the cake. Top with sweetened coconut. You may toast the coconut first if you prefer. Refrigerate for 1-2 hours and serve. Refrigerate any leftovers. IT is the most moist cake in the world.

Answer 3

Hi !!
Here you go...I LOVE this cake!!!!

Coconut Cream Cake I

**I know this cake is not a layer cake, but it is so good anyway...but the next cake is a layered one...ENJOY!!!
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"An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious."

Original recipe yield:
1 - 9x13 inch pan

PREP TIME 15 Min
COOK TIME 35 Min
READY IN 8 Hrs 50 Min

INGREDIENTS
1 (18.25 ounce) package white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1/2 teaspoon coconut extract
1 (14 ounce) can coconut cream
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

----------AND, IF YOU LIKE THE FLAVOR OF RUM...I ALSO HAVE MADE THIS FOR PARTIES...

OLD-FASHIONED COCONUT CAKE

Here’s a simple way to make a scrumptious coconut cake: Take a boxed cake mix, add Coco Lòpez and top with flaked coconut.

Cake
1 18.5-ounce package butter recipe golden cake mix
3 large eggs
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sweetened cream of coconut (such as Coco Lòpez)*
1/3 cup water
1 tablespoon dark rum

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sweetened cream of coconut
3/4 cup powdered sugar
1 teaspoon vanilla extract

1 10-ounce package sweetened flaked coconut (about 3 cups)

For cake: Preheat oven to 375°F. Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.

For frosting: Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.

Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.)

*Cream of coconut is available in the liquor section of most supermarkets.

Makes 12 servings.

Answer 4

Check this site out it has all sorts of recipes I use it when can't find something: epicurious.com...Hope it helps!